Raspberry White Chocolate Cake Zoom

Raspberry White Chocolate Cake Recipe

Makes: Cake serves 12-16.
Skill Level:

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Step 1

Preheat oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.

Step 3

Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid

Step 4

Cut cooled cake into quarters. On serving plate, stack cut cake pieces, spreading with raspberry preserves between layers. Spatula ice cake. Decorate with white chocolate curls and berries. Refrigerate until ready to serve.

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all-purpose flour

2 1/4 cups all-purpose flour

baking powder

2 teaspoons baking powder


1/2 teaspoon salt


1 1/3 cups milk

white chocolate

4 ounces (2/3 package) white chocolate (, chopped)


3/4 cup (1 1/2 sticks) butter (, softened)

granulated sugar

1 1/2 cups granulated sugar


2 eggs

raspberry preserves

1/2 cup raspberry preserves

White chocolate curls

White chocolate curls

fresh raspberries

fresh raspberries



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Raspberry White Chocolate Cake is rated 4.2 out of 5 by 21.
Rated 5 out of 5 by from I first used this recipe a couple months ago, and since then every cake request has been for this recipe - including a nine-layer wedding cake! Every time someone tastes it for the first time, they fall in-love with it. The cake isn't too sweet, and you can really taste the chocolate in the frosting. I marked it as a little difficult only because there's so much chocolate to chop and it took me a few tries to learn how to melt it nicely without getting separation. Also, when I make it the color of the frosting is more ivory than white.
Date published: 2011-07-22
Rated 3 out of 5 by from Just made this today. Doing this as a test, trying to find the right cake to use for my son's birthday next month. I was looking for something that would stack well and was white. (the white cake recipe on here is not very tasty) I made this in 3, 6 in pans. The cake turned out well. Cook time did have to be greatly increased. (Even by cake bake guide on Wilton's site) Caked baked beautifully. Though as a lot of others have said, it is a very dense cake, almost like a pound cake. But is was moist. I frosted with butter cream. Not sure what the problem was, but the two together didn't taste very good. Maybe the cream cheese frosting would make it taste better. Unfortunately, this cake is too heavy for my purposes. Have to keep looking....
Date published: 2013-02-03
Rated 2 out of 5 by from While the cake has a great flavor I feel it is a little dense and not very moist. I followed the directions exactly. The icing came out wonderful. However, I made two batches of this cake...the first batch followed the recipe exactly and it was too dense and much too dry. The second time I used 1 egg and 1/4 cup vegetable oil instead and the cake came out better. I probably will not use the actual cake recipe again, but the icing recipe is a keeper.
Date published: 2012-08-12
Rated 5 out of 5 by from This cake is awesome!! This will definitely be my "go to" cake for any occasion! One word of caution, don't use the spray to prep your pan. The first time I made this recipe I used crisco and flour and it came out flawlessly. The second time I went with the spray since it said so in the recipe and I was lazy. Big mistake!! I had to scrape it out and bake a new one! Definitely grease and flour!!
Date published: 2011-01-18
Rated 5 out of 5 by from White Chocolate Cake with Raspberry, this is melt in your mouth goodness! The flavors were amazing! I did not used to be a white chocolate fan, but I am a convert now! I made this at Christmas time for my family and they all loved it! I will definitely make this again and maybe try different flavors to see how that goes.
Date published: 2013-03-11
Rated 5 out of 5 by from This is perhaps one of the best flavored cakes ever! My daughters and I began a joint effort in making this cake and my husband absolutely loved it when he arrived home from work. We had a visitor later that evening and I offered them a piece and they wanted seconds! Thanks Wilton for sharing this great recipe!
Date published: 2010-11-30
Rated 3 out of 5 by from Well i just baked this cake past weekend and I really liked the way flour turns into a very moist cake i just didnt like the flavor (i think that i sholud use more vanilla extract because the flavor was just like flour was awful) I used fresh raspberries, strawberries to make a home made preserve!!!
Date published: 2010-11-29
Rated 5 out of 5 by from Amazingly easy recipe. I used the batter to make a round cake, and a dozen cupcakes. They all turned out perfect. Lighty, fluffy, not too sweet. Served adults with lemon lava, and childrens decorated with buttercream and fondant decorations. Will be using it again and again!
Date published: 2012-06-03
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